A good egg bake is a standout choice for any meal, especially breakfast! With a carton of eggs and your favorite mix-ins, you can quickly make a dish that serves your whole family with ease.
This cheesy southwest egg bake uses chorizo as a central Tex-Mex flavor. Commonly used in Spanish and Mexican cuisine, chorizo is seasoned with garlic and chili powder to give the meat a nice kick. If chorizo isn’t your thing, or you can’t find it at your grocery store, you can use spicy pork sausage to achieve a similar effect.
The bulk of the time required for this recipe is bake time, making it easy to whip up and hand off to the oven on busy mornings.
Recipe Ingredients
This flavor-filled egg bake is easy to prepare with basic pantry staples.
Eggs: Nearly a dozen eggs seems like a lot, but this recipe has 12 servings, so your eggs stretch farther than you think.
Pillsbury™ Grands!™ Flaky Layers Original Biscuits: When baked, they create flaky layers that play nicely with the egg mixture.
Chorizo or Spicy Pork Sausage: Chorizo gives the eggs a nice kick. If you can’t find chorizo, spicy pork sausage is a great alternative.
Chopped Vegetables: Onion and bell pepper help add flavor, extra bulk, and texture.
Shredded Cheese: Pepper jack adds heat to the recipe, and Mexican cheese blends add flavor without the spice level. Add one or both!
Whipping Cream: A little bit results in fluffier eggs.
How to Make a Cheesy Southwest Egg Bake
Here’s a quick overview of what you’ll need to do. When you’re ready to cook, see the full instructions below.
1. Pre-Cook the Sausage and Veggies
Chop your onion and bell pepper and sauté in a skillet until the sausage is fully cooked.
2. Prepare the Egg Mixture
Beat your eggs and cream together and combine with cheese and the sausage/veggie mixture from Step 1.
3. Separate and Arrange Biscuits
Separate your dough into 8 biscuits, then cut each biscuit into 6 pieces. Oil the bottom of your skillet and add biscuits.
4. Top and Bake
Pour the egg and sausage mixture onto the biscuits and top with remaining cheese. Cook until the mixture is set and the crust is golden brown.
Storing and Reheating Cheesy Southwest Egg Bake
Leftover egg bake makes a terrific breakfast for the week ahead! Here’s how to keep it fresh.
Refrigerator
Because it’s made with eggs, the bake should be stored in the refrigerator. You can keep leftovers in an airtight container in the fridge for up to 3 days.
Freezer
We don’t recommend freezing your egg bake, because the eggs and biscuits will get really soggy when thawed.
Reheating
We found that it was best to reheat individual servings separately.
- Microwave: Start with 1 minute in the microwave, then heat in 30-second increments until warm. 1 minute 30 seconds is usually enough!
- Toaster Oven: Bake at 350°F for 8-10 minutes.
Cheesy Southwest Egg Bake
- Prep Time 20 min
- Total 50 min
- Ingredients 9
- Servings 12
Ingredients
- 1 package (12 oz) bulk chorizo or spicy pork sausage
- 1/2 cup chopped onion
- 3/4 cup chopped bell pepper (any color)
- 10 eggs
- 1/4 cup whipping cream
- 2 cups shredded pepper Jack or Mexican cheese blend (8 oz), divided
- 1 teaspoon red pepper flakes
- 1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count)
- 1 tablespoon vegetable oil
Instructions
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Step1
Heat oven to 375°F.
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Step2
In 12-inch ovenproof skillet, cook sausage, onion, and bell pepper over medium-high heat, stirring frequently, until sausage is no longer pink; drain. Remove mixture from skillet; set aside.
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Step3
In large bowl, beat eggs and cream. Stir in 1 cup of the cheese, the pepper flakes, and sausage mixture.
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Step4
Separate dough into 8 biscuits. Cut each biscuit into 6 pieces.
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Step5
Spread oil in bottom of skillet. Place biscuits in skillet. Pour sausage mixture over biscuits.
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Step6
Top with remaining 1 cup cheese.
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Step7
Bake 25 to 30 minutes or until egg mixture is set and crust is deep golden brown. Cool 5 minutes before serving.
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Nutrition
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 410
- Calories from Fat
- 250
- Total Fat
- 28g
- 43%
- Saturated Fat
- 12g
- 61%
- Trans Fat
- 0g
- Cholesterol
- 205mg
- 68%
- Sodium
- 820mg
- 34%
- Potassium
- 220mg
- 6%
- Total Carbohydrate
- 20g
- 7%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 5g
- Protein
- 19g
% Daily Value*:
- Vitamin A
- 20%
- 20%
- Vitamin C
- 10%
- 10%
- Calcium
- 15%
- 15%
- Iron
- 10%
- 10%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 2 Fat;Carbohydrate Choice
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